Halit Imik

Effects of ascorbic acid and α-lipoic acid on performance and meat quality of broilers subjected to heat stress

1. The present study was aimed to investigate the effect of adding ascorbic acid or α-lipoic acid to to the diet of broilers exposed to heat stress on performance and meat quality. 2. Heat stress caused a decrease in final body weight and feed consumption, whilst ascorbic acid (AA) and α-lipoic acid (ALA) partly prevented the decrease in final body weight of males. 3. While heat stress increased the pH values of broiler drumsticks and breast meat, AA and ALA partly reduced this increase. For meat quality, AA and ALA reduced the adverse effects on the relative yellowness value, particularly on d 14 of storage. 4. It was determined that heat stress affected the microbiological quality of meat adversely, and that AA and ALA alleviated this effect to a certain extent. 5. In conclusion, while heat stress affected body weight gain and meat quality adversely, the supplementation of the ration with AA and ALA partly alleviated these adverse effects.

Gastroprotective and Anti-oxidative Properties of Ascorbic Acid on Indomethacin-induced Gastric Injuries in Rats

Reactive oxygen species (ROS) have been implicated in the etiology of indomethacin-induced gastric mucosal damage. This study investigated ascorbic acid (vitamin C)’s protective effects against oxidative gastric mucosal damage induced by indomethacin. Ascorbic acid is a powerful antioxidant because it can donate a hydrogen atom and form a relatively stable ascorbyl free radical. We have investigated alterations in the levels of myeloperoxidase, antioxidant system enzymes (glutathione S-transferase, superoxide dismutase, glutathione reductase, catalase, glutathione peroxidase), lipid peroxidation and glutathione, as markers for ulceration process following oral administration of ascorbic acid, famotidine, lansoprazole, and ranitidine in rats with indomethacin-induced ulcers. In the present study, we found that (1) ascorbic acid, famotidine, lansoprazole and ranitidine reduced the development of indomethacin-induced gastric damages; (2) the administration of indomethacin caused a significant decrease in the levels of superoxide dismutase, glutathione peroxidase, glutathione S-transferase and glutathione, and an increase in the lipid peroxidation level; (3) the administration of ascorbic acid reversed the trend, inducing a significant increase of these enzymes’ levels and a reduction in lipid peroxidation level in tissues; and (4) catalase, glutathione reductase and myeloperoxidase activities, increased by indomethacin, were found to be lower in the ascorbic acid, famotidine, lansoprazole and ranitidine-treated groups. The results indicate that the gastroprotective properties of ascorbic acid could be related to its positive effects on the antioxidant system and myeloperoxidase activity in indomethacin-induced gastric ulcers in rats.

Effects of α‐lipoic acid, vitamins E and C upon the heat stress in Japanese quails

Antioxidant vitamins are commonly used as colorant, preventive, sweetener, nutritive and antioxidant materials in food industry. Thus, many studies have been conducted in recent years. We have performed the present study to understand the effects of α-lipoic acid (ALA), vitamin C and E, added into rations of Japanese quails, on chronic heat stress. This study was carried out in five groups as: control, stress, ALA, vitamin E and vitamin C groups. Heat stress is applied to all groups except the control group. Superficial pectoral muscles tissues were used for biochemical determinations. During the research, it is found that heat stress exerted undesired effects such as increasing lipid peroxidation (LPO) level indicating oxidative stress in Japanese quails. In addition, superoxide dismutase (SOD) and catalase (CAT) enzyme activities and glutathione (GSH) amounts were studied to understand the behaviour of defence mechanism. While stress increased LPO ratio, it was determined that all antioxidant added into the ration decreases LPO significantly (p < 0.05). In addition, it was determined that all of antioxidants added into ration effectively restored SOD activity and LPO ratio which heat stress affected negatively. Interestingly, vitamin C did not adjust GSH ratio in contrast to vitamin E and ALA, where vitamin E and C did not perform any positive effect on heat stress decreased CAT activity. Finally, it can be thought that antioxidant vitamins relatively ameliorated these undesired affects caused by stress factors given.

Meat quality of heat stress exposed broilers and effect of protein and vitamin E

1. This study was designed to determine the effects of heat stress exposure on broiler fattening performance, meat quality and microbial counts. 2. Six groups were established: CHP (24°C + 210 g/kg crude protein (CP)), SHP (34°C + 210 g/kg CP), CLP (24°C + 190 g/kg CP), SLP (34°C + 190 g/kg CP), SHPVE (34°C + 210 g/kg CP + Vitamin E) and SLPVE (34°C + 190 g/kg CP + Vitamin E) groups. 3. It was determined that the body weights of the male animals included in Group CHP displayed statistically significant differences in comparison to those of Groups SHP, CLP and SLP. Furthermore, it was ascertained that the values of Group CLP also displayed statistically significant differences in comparison to those of Groups CHP, SHP and SLP. The feed consumptions in Groups CHP and CLP were significantly different from those of the remaining groups, excluding Group SHP. The highest feed conversion rate was determined in Group SHPVE. 4. When evaluated for chicken drumstick TBA values, Group CHP differed significantly from Groups SHP, SHPVE, CLP and SLP, whilst Group CLP differed significantly from Groups SHP, SHPVE and SLP. On the other hand, when evaluated for breast meat TBA values, Group CHP displayed statistically significant differences in comparison to Groups SHP, SLP and SLPVE, whilst Group CLP differed significantly from Groups CHP, SHP, SLP and SLPVE. 5. The sensitivity of breast meat to colour susceptibility was greater than that of chicken drumsticks. While storage period affected the TBA values and microbial counts of meat significantly, its effect on colour parameters was found to be variable. Trial groups significantly affected total aerobic mesophilic bacteria counts in chicken drumsticks, and Enterobacteriaceae and total aerobic mesophilic bacteria counts in breast meat. 6. In conclusion, heat stress adversely affected final body weights and the lipid oxidation of meat, whilst vitamin E alleviated these adverse effects.

The Effect of Thyme Essential Oil (Thymus Vulgaris) Added to Quail Diets on Performance, Some Blood Parameters, and the Antioxidative Metabolism of the Serum and Liver Tissues

ABSTRACT This study was conducted to determine the effect of diets containing different levels of thyme essential oil (TEO) on performance, some serum parameters and the antioxidative metabolism of the serum and liver tissues in quails. A total number of 200 sixteen-days-old Japanese quails ( Coturnix coturnix japonica ) were used in the study. The animals were divided into 4 groups; the control group was fed only basal diet but groups TEO1, TEO2 and TEO3 had thyme essential oil of 150, 300 and 450 mg/kg, respectively, added to their diets. Body weight and daily weight gain increased with higher levels of thyme essential oil in the feed, yet a statistically significant increase was detected in only group TEO3 (p<0.05). Furthermore, in all of the groups that were fed on TEO, feed intake was significantly higher than that of the control group (p<0.05). In the groups that received thyme essential oil, serum creatinine and low-density lipoprotein (LDL) levels were low, whereas serum magnesium levels were high (p<0.05). Thyme essential oil significantly increased in liver catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities and serum CAT and GSH-Px activities, and significantly reduced both liver and serum lipid peroxidation (malondialdehyde=MDA) levels (p<0.01). In result, while thyme essential oil partially affected the performance and serum parameters, it had a marked effect on the antioxidant metabolism.

The Effects of Different Amount of Protein and Vitamin e Supplementation in Rations on Lipid and Antioxidant Metabolism of Broilers Exposed to Heat Stress

ABStRACt Heat stress, causes economic losses and has negative effects on both broiler husbandry and animal welfare. Nutritional strategies are applied for minimizing the negative effects of heat stress. In the present study, at the finishing period (24-39 days of age) of heat stress, the effects of diet involving 21% and 19% proteins and vitamin E on lipid metabolism and antioxidant mechanism of action, aimed to be identified. This study was carried out in six groups as: HPC (24 o C heat + 21% crude protein (CP)), HPS (34 o C heat + 21% CP), LPC (24 o C heat + 19% CP), LPS (34 o C heat + 19% CP), HPSVE (34 o C heat + 21% CP + Vitamin E) and LPSVE (34 o C heat + 19% CP + vitamin E) groups. Superficial pectoral muscles (breast) and liver tissues were used for oxidative stress and antioxidant defence determinations. Triglyceride and cholesterol levels have also been determined in blood serums. During the research, it is found that heat stress increased serum triglyceride and cholesterol levels, where Vitamin E has recovered triglyceride levels limitedly and cholesterol levels significantly. It is also observed that the adverse effect of high temperature was directly related to oxidative stress. Protein levels and vitamin supplementation relatively ameliorated these adverse effects, suggesting the tissue specificity. Consequently, the importance of feeding strategies such as the presence of Vitamin E and protein ratios on broiler nutrition in heat stress was established.

Determination of Ochratoxin A Levels in Mixed Feed and Feed Stuffs Used in Some Laying Hens and Ruminant Enterprises of Sivas City

Mycotoxins, which are produced by some fungi under improper storage conditions before or after harvesting in plant products, cause acute or chronic toxicities. Ochratoxin A (OA) which is also one of the harmful mycotoxins pose a threat to animal and human health. This study was carried out in order to determine OA levels in mixed feed and feedstuffs materials used in livestock enterprises throughout Sivas province. The 59 mixed feeds and 30 feedstuffs materials collected from different enterprises was analysed. Ochratoxin A concentrations were quantified using immunoassay (ELISA). In result, OA was found to be positive in 64 (71.91%) of the 89 samples analysed, whereas OA was not found in 25 samples (28.09%).

The Effects of Fucoxanthin Dietary Inclusion on the Growth Performance, Antioxidant Metabolism and Meat Quality of Broilers

I Sivas Cumhuriyet University, Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Disorders, Sivas, Turkey. II Ataturk University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Erzurum, Turkey. III Ataturk University, Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Disorders, Erzurum, Turkey. IV Ataturk University, Faculty of Veterinary Medicine, Department of Biochemistry, Erzurum, Turkey.

Kuzu Rasyonuna Yucca Schidigera Tozu İlavesinin Rumen Total Protozoa Sayısı ve pH’sı Üzerine Etkisi

Bu calisma kuzu rasyonlarina farkli miktarlarda Yucca schidigera (YS) tozu ilavesinin rumen total protozoa sayisi ve pH’si uzerine etkilerini belirlemek amaciyla yapildi. Calismada 24 adet, 2.5 aylik yasta, sutten kesilmis erkek Akkaraman irki kuzu kullanildi. Kuzular her birinde 8 hayvan bulunan 3 ana gruba, her ana gruptaki kuzular her birinde 2 kuzu bulunan 4 alt gruba ayrildi. Ana gruplardan birisi sadece kuzu buyutme yemi ile beslenirken (Kontrol (K)), diger ana gruplar kuzu buyutme yemine 100 ppm YS tozu (YS100) ve 200 ppm YS tozu (YS200) ilave edilerek beslendi. Ayrica tum hayvanlara gunluk 125 g bugday samani verildi. Calisma 10 gun alistirma, 70 gun deneme olmak uzere 80 gun surduruldu. Deneme periyodu sonunda rumen sivisi ornekleri alinarak total protozoa sayimi ve pH olcumu (yemlemeden sonraki 0., 2., 4., 6. saatlerde) yapildi. Gruplar arasinda rumen total protozoa sayisi bakimindan farklilik bulunmadi. Rumen pH’si YS100 grubunda, K grubuna gore sadece yem verildikten sonraki 2. saatte yuksek bulunurken, diger zamanlarda gruplar arasinda farklilik tespit edilmedi. Sonuc olarak, kuzu rasyonlarina 100 ve 200 ppm YS tozu ilavesinin rumen total protozoa sayisini etkilemedigi, rumen pH’sini ise belirli zaman araliginda yukselttigi tespit edildi.